Potatoes make a great side dish to any meal from breakfast to dinner. They are great to cook with because they are extremely versatile and can handle a lot of bold flavors.

This recipe is for a Spanish dish called patatas bravas which literally means “brave potatoes.” Traditionally wine is used in this recipe to coat the potatoes, but in this case we are going to substitute for beer. I would suggest using a dark ale or amber to hold up against the spices.

Ingredients

1 1/2 pounds potatoes, cut into 3/4-inch cubes

1 teaspoon crushed red pepper

1/2 teaspoon ground cumin

1 teaspoon smoked paprika

2 tablespoons olive oil

1 red or green bell pepper, seeded and sliced

2 garlic cloves, chopped

1/4 cup dark beer

2 teaspoons red or white wine vinegar

Boil potatoes until tender, about 10 minutes. Drain and quarter. Thoroughly mix together red pepper, cumin and paprika, and sprinkle over potatoes.

Heat olive oil in a skillet over medium high heat. Add potatoes and bell pepper, and brown the potatoes. Add garlic and cook 1 minute longer. Add beer and cook until almost dry. Stir in vinegar, taking care to coat all potatoes. Add salt to taste and serve

Related

One response to “The Art of Beer Cooking: Potatoes”

My human says the recipe reminds him of time spent in Madrid and Acala. The beer sounds like a real improvement over the wine and sangria he’s had in the past. Maybe a new name for the recipe would be, “Potatoes Prost!”
Sandyhttp://www.sandysays1.wordpress.com